Description
A hearty and flavorful one-dish meal featuring roasted seasonal vegetables and creamy cannellini beans, finished with a golden, herbed crust.
Ingredients
- 2 cups cubed butternut squash
- 1 cup sliced red bell pepper
- 1 cup chopped red onion
- 2 cups chopped kale (stems removed)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine butternut squash, red bell pepper, red onion, and kale. Add olive oil, thyme, rosemary, salt, pepper, and garlic; toss well.
- Spread the vegetables in a single layer on a large baking sheet. Roast for 25–30 minutes, stirring halfway, until tender and slightly charred.
- Transfer roasted vegetables to a 9×13-inch baking dish. Stir in cannellini beans and vegetable broth. Sprinkle Parmesan cheese on top if using.
- Bake for an additional 15 minutes until bubbly and top is golden. Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste. Add other vegetables like zucchini or eggplant. For a vegan version, omit Parmesan or use nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American